Cranberry Pumpkin Muffins

Level: Easy
Prep Time: 10 min
Cook Time: 30 min
Cooling Time: 5 min
Yields: 12 muffins

Description

Cranberry Pumpkin Muffins have a wonderful combination of flavors and take less than an hour to make. These are great for breakfast, brunch or snacks.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 6-ounce package OCEAN SPRAY® CRAISINS® Original Dried Cranberries
  • 1/2 cup oil
  • 1/4 cup milk
  • 1/4 cup molasses
  • 1 large egg

Directions

PREHEAT oven to 350° F. Grease or paper-line 12 muffin cups.

COMBINE flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full.

BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire rack to cool slightly.

Recipe courtesy of Ocean Spray Cranberries, Inc.

The Best

by G. Gloria , San Diego, CA on Nov. 2010

Wonderful recipe. The flavors go well together nicely. I added a small handful of chocolate chips and a dash of cloves. I've also used fresh pummkin, and it's ok to double the recipe. Doubling the recipe made two dozen muffins plus one dozen mini muffins.

Cranberry Pumpkin muffins

by K. Kris , Parkers Prairie, MN on Apr. 2009

Took these to church and they sure disappeared quickly. Very easy and tasty muffins to make.

Alternate Ingredients

by J. Jolie , Bull Valley, IL on Oct. 2008

This muffin recipe reminded me of one my favorites, Cranberry Pumpkin Bread. I substituted orange juice for the milk and used whole wheat flour for extra fiber. The muffins tasted great!

Cranberry Pumpkin Muffins

by S. Suzanne , Uncasville, CT on Jul. 2008

These were nice and moist. I really enjoyed the flavor of the pumpkin with the cranberries.

EXCELLENT!!

by L. Lisa , NY on Nov. 2007

It's hard to find a good muffin recipe, one where they don't turn out like hockey pucks. I found the pumpkin made these muffins extra light and moist. They taste like pumpkin pie! I love the cranberry-pumpkin combination! I used frozen whole cranberries and they turned out perfectly! Even my picky daughter likes them!

So Good!

by L. Lisa , Ontario on Nov. 2007

These muffins are nutritious and taste really good! It's hard to find a muffin recipe that doesn't turn out like hockey pucks. They are moist and keep well. I love the cranberries, they go well with the pumpkin.

Cranberry Pumpkin Muffins

by L. Lisa , Ottawa, Ontario on Sep. 2007

Simply superb!

Pumpkin Cranberry Muffins

by S. Sherry , on Apr. 2007

These are SO good - and very popular. I'd like to know how they are with whole wheat flour and maybe applesauce in place of some of the oil....

Cranberry Pumpkin Muffins

by A. Angela , Acworth, GA on Jan. 2007

These muffins are delicious! I used fat free milk and canola oil instead of regular milk and vegetable oil. I would like to try the recipe with whole wheat flour next time.

What a great morning muffin!

by E. Elizabeth , SEBRING, OH on Oct. 2006

Very good and easy to make and a lot better than cereal in the morning.